Photodynamic inactivation of <i>Listeria innocua</i>
 biofilms with food-grade photosensitizers: a curcumin-rich extract of <i>Curcuma longa vs</i>
 commercial curcumin

Bonifácio, D.; Martins, Cátia; David, Bruna Araújo; Lemos, C.; Neves, Maria G. P. M. S.; Almeida, Adelaide; Pinto, Diana; Faustino, Maria A. F.

doi:10.1111/jam.13767

Cited by 39 publications

(22 citation statements)

References 58 publications

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“…2014; Bonifácio et al . 2018). The effect is usually attributed to the barrier imposed by the extracellular matrix, which limits PS and O 2 access to target cell structures, and to the ROS‐scavenging effect of extracellular polymeric substances (Kishen 2017).…”

Section: Resultsmentioning

confidence: 99%

“…2014; Bonifácio et al . 2018). Recently, it has been discovered that the addition of nontoxic concentrations of inorganic salts like KI, KBr, KSCN or NaNO 2 , significantly potentiates the photosensitization process to the level of the complete eradication of the otherwise less susceptible microbial targets (Hamblin and Abrahamse 2018; Santos et al .…”

Section: Introductionmentioning

confidence: 99%

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Photodynamic inactivation of the phytopathogenic bacterium Xanthomonas citri subsp. citri

Ndemueda

Pereira

Faustino

2020

Lett Appl Microbiol

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The present work intended to evaluate the applicability of photodynamic inactivation (PDI) of Xanthomonas citri subsp. citri with toluidine blue O (TBO), a commercial photosensitizer, as a strategy to control citrus canker. Assays were conducted with cell suspensions and biofilms, constructed either on polypropylene microtubes (in vitro assays) or on the surface of orange leaves (ex vivo assays), in the presence of TBO and under irradiation with artificial white light or natural sunlight. PDI assays using TBO alone caused a maximum 5·8 log10 reduction of X. citri viable cells in suspensions, and a much smaller inactivation (1·5 log10) in biofilms. However, concomitant use of KI potentiated the TBO photosensitization. Biofilms were inactivated down to the detection limit (>6 log10 reduction) with 5·0 µmol l−1 TBO + 10 mmol l−1 KI (in vitro) or 5·0 µmol l−1 TBO + 100 mmol l−1 KI (ex vivo) after artificial white light irradiation. Under natural sunlight, a reduction down to the detection limit of the Miles–Misra method was achieved with 50 µmol l−1 TBO and 100 mmol l−1 KI. PDI has potential to be applied in the control of citrus canker in field conditions although further studies are needed to show that there are no risks to plant physiology or fruit quality. Significance and Impact of the Study Xanthomonas citri subsp. citri is a major cause of disease in citrus orchards. Because of the low efficacy and high environmental toxicity of copper‐based treatments, there is growing interest on more sustainable phytosanitary approaches. Photodynamic inactivation (PDI) is being successfully used to control infectious agents and literature reports indicate that it is effective against some fungi and bacteria attacking fruit crops. The results of the present work open the perspective of using a low‐cost photosensitizer and sunlight, as energy source, to control of the causative agent of citrus canker.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Photodynamic inactivation of the phytopathogenic bacterium Xanthomonas citri subsp. citri

Ndemueda

Pereira

Faustino

2020

Lett Appl Microbiol

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“…Luksiene and Paskeviciute [ 48 ] found that Listeria monocytogenes biofilms on a food-related surface, polyolefine, were completely eliminated by 150 μmol/L Na-chlorophyllin followed by 5 min irradiation (λ = 405 nm). More recently, Bonifácio et al [ 49 ] observed L. monocytogenes biofilms reductions from 1.3 × 10 7 CFU/mL to 1.7 × 10 2 after PDI with curcumin at 3.7 mg/L and 30 min of light exposure (λ = 400–500 nm). Notably, comparing the present results with the above-mentioned studies, higher PS concentrations were needed to cause inactivation of Listeria spp.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Photodynamic Inactivation Mediated by Rose Bengal and Erythrosine Is Effective in the Control of Food-Related Bacteria in Planktonic and Biofilm States

et al. 2018

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The thermal and chemical-based methods applied for microbial control in the food industry are not always environmentally friendly and may change the nutritional and organoleptic characteristics of the final products. Moreover, the efficacy of sanitizing agents may be reduced when microbial cells are enclosed in biofilms. The objective of this study was to investigate the effect of photodynamic inactivation, using two xanthene dyes (rose bengal and erythrosine) as photosensitizing agents and green LED as a light source, against Staphylococcus aureus, Listeria innocua, Enterococcus hirae and Escherichia coli in both planktonic and biofilm states. Both photosensitizing agents were able to control planktonic cells of all bacteria tested. The treatments altered the physicochemical properties of cells surface and also induced potassium leakage, indicating damage of cell membranes. Although higher concentrations of the photosensitizing agents (ranging from 0.01 to 50.0 μmol/L) were needed to be applied, the culturability of biofilm cells was reduced to undetectable levels. This finding was confirmed by the live/dead staining, where propidium iodide-labeled bacteria numbers reached up to 100%. The overall results demonstrated that photoinactivation by rose bengal and erythrosine may be a powerful candidate for the control of planktonic cells and biofilms in the food sector.

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“…Bonifácio et al. () compared the efficacy of a curcumin‐rich extract of Curcuma longa to that of commercial curcumin in aiding photodynamic inactivation of Listeria innocua biofilms. Using a 400 to 500 nm light source and an irradiance of 150 mW/cm 2 , the team observed that pre‐incubation with the natural extract for 30 min helped to bring about a 2‐ or 3‐log reduction, depending on the extract's concentration (0.6 or 1.1 μg/mL, respectively).…”

Section: In Vitro Pdi Of Foodborne Microorganismsmentioning

confidence: 99%

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

Ghate

Zhou

Yuk

2019

Comp Rev Food Sci Food Safe

116

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Photodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a series of cytotoxic reactions. In the last few years, efforts to apply this intervention technology for food safety have been on the rise. This review article offers a detailed commentary on this research. The mechanism of photodynamic inactivation has been discussed as have the factors that influence its efficacy in food. Efforts to inactivate bacteria, fungi, and viruses have been analyzed in dedicated sections and so has the application of this technology to specific product classes such as fresh produce, dry fruits, seafood, and poultry. The challenges and opportunities facing the application of this technology to food systems have been evaluated and future research directions proposed. Thus, this review will provide insights for researchers and industry personnel looking for a novel solution to combat microbial contamination and resistance.

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Photodynamic inactivation of Listeria innocua biofilms with food-grade photosensitizers: a curcumin-rich extract of Curcuma longa vs commercial curcumin

Abstract: Curcumin represents a promising alternative to the control of bacteria and bacterial biofilms in food products particularly in the case of meat products in which turmeric is used as spice.

Cited by 39 publications

References 58 publications

Photodynamic inactivation of the phytopathogenic bacterium Xanthomonas citri subsp. citri

Photodynamic inactivation of the phytopathogenic bacterium Xanthomonas citri subsp. citri

Antimicrobial Photodynamic Inactivation Mediated by Rose Bengal and Erythrosine Is Effective in the Control of Food-Related Bacteria in Planktonic and Biofilm States

Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety

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